Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Base
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 large egg yolks
- 1¾ cup Edmonds Standard Grade Flour (263g)
- 1½ tsp Edmonds Baking Powder
Topping
- 2 large egg whites
- ¼ cup Chelsea Caster Sugar (56g)
- 1 cup long thread coconut (80g)
- 1 tsp vanilla extract
- ½ cup raspberry jam (180g)
- freeze dried raspberries (optional)
Additional tips
Top with freeze dried raspberries before serving, if desired.
Chelsea Products in Recipe
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
53
What did you think of this recipe?
Sonya
Simple easy recipe. I enjoy swapping out the raspberry jam for others, including homemade feijoa and ginger jam which I found the recipe for on this website.
5
Jeanette now in Oz
Just about to make it again. Did a double batch and still wasn't enough once my grown children took it home. The best thanks
5
Lynda
This is such an easy recipe, when ever I make it, it dose not disappoint and it also dose not last long in the container
5
Kate
I used less baking powder, inadvertently adding it at the end. The base was crisper and didnt rise much, if at all, something I prefer. No complaints from family and friends who enjoyed it.
4
Allana
Very nice, work mates were impressed
5
Dom
This is definitely a decent recipe. Turned out well for my first ever time making it. It's a shame the low reviews were a load of rubbish letting down the full rating.
5
Jenny
The recipe is great, I prefer use 3 egg whites to make the top.
4
Rosalie Duke
Fabulous
5
eustace
Good sweet yummy treat!! It was good.
4
Unknown
It was alright until my brother came along and took it away from me and ate it
2
Method
Preheat oven to 170°C bake. Grease a 30cm x 20cm slice tin and line with baking paper.
Base
Place butter and sugar in a large bowl and cream until light and fluffy. Beat in egg yolks one at a time, then sift in flour and baking powder. Mix well until it resembles fine breadcrumbs, then press evenly into prepared tin.
Bake for 10 minutes then remove from oven to cool for 5 minutes. Increase oven temperature to 180°C.
Topping
Place the egg whites in a clean bowl and beat until they form stiff peaks. Add the sugar a little at a time and continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla.
Spread the raspberry jam over the prepared base then spread coconut mixture on top. Bake for 15-20 minutes, until pale golden and set. Cool in the tin, then remove and slice into squares.
Additional tips
Top with freeze dried raspberries before serving, if desired.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
53
What did you think of this recipe?
Sonya
Simple easy recipe. I enjoy swapping out the raspberry jam for others, including homemade feijoa and ginger jam which I found the recipe for on this website.
5
Jeanette now in Oz
Just about to make it again. Did a double batch and still wasn't enough once my grown children took it home. The best thanks
5
Lynda
This is such an easy recipe, when ever I make it, it dose not disappoint and it also dose not last long in the container
5
Kate
I used less baking powder, inadvertently adding it at the end. The base was crisper and didnt rise much, if at all, something I prefer. No complaints from family and friends who enjoyed it.
4
Allana
Very nice, work mates were impressed
5
Dom
This is definitely a decent recipe. Turned out well for my first ever time making it. It's a shame the low reviews were a load of rubbish letting down the full rating.
5
Jenny
The recipe is great, I prefer use 3 egg whites to make the top.
4
Rosalie Duke
Fabulous
5
eustace
Good sweet yummy treat!! It was good.
4
Unknown
It was alright until my brother came along and took it away from me and ate it
2
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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